food

Rainbow Potato Gratin

Now the weather is turning colder it's time for some major comfort food. Our potato gratin is made up of our two favourite ingredients: Potato and cheese.

food

Rainbow Potato Gratin

Now the weather is turning colder it's time for some major comfort food. Our potato gratin is made up of our two favourite ingredients: Potato and cheese.

Ingredients

  • 1kg potatoes (sweet potato/purple potato)
  • 200ml milk
  • 400ml double cream
  • 3 garlic cloves, minced
  • 1 shallot, finely sliced
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 150g grated cheddar/mozzarella mix
  • 150g gruyere cheese, grated

Steps

  1. Preheat the oven to 160C/140C fan. Peel the potatoes then cut them into 2 millilitre slices, using a mandolin or kitchen knife.
  2. Put the milk and cream into a saucepan with the garlic, shallot, rosemary, thyme and bay leaf. Warm very gently for 5 minutes to infuse the flavours, don’t let it come to a boil - then pick out the bay leaf and herb stalks, and put to one side.
  3. Mix the cheddar/mozzarella mix and gruyere together. Lightly butter the inside of the gratin dish. Place a thin layer of purple potato slices on the bottom of the dish, followed by a thin layer of cheese. Spoon over the milk mixture, until just covered, then add a layer of sweet potatoes. Carry on layering in thin layers to create as many overall layers as possible. Finish with the milk mixture and a big handful of cheese. Place a few sprigs of herbs on the top then bake, uncovered, for 1 hour.
  4. After 1 hour, insert a thin knife into the gratin to check it’s cooked - it should be soft all the way through. Leave to stand for 10 minutes before serving.